soybean protein changes with high pressure homogenizer process
Because of its high nutritional value, affordable price and important effect on food structure, soybean protein has become a widely used food supplement, which is used in food formulations based on protein. Soybean protein isolated (SoybeanProteinIsolate, SPI) has often been widely used as emulsifier in food processing industry, as well as commercial soy protein in a high protein content. The results showed that the changes of molecular structure and physical and chemical properties of soybean protein isolate resulted in the
